Property Initiatives

Full‐service properties in the Destination Hotels collection have implemented over 100 environmental initiatives since the inception of the Destination Earth® program in January 2008. The eco‐friendly program elements include decreasing energy and water usage, reducing waste, increasing recycling and composting, and purchasing local and organic food and beverages when possible.

Below are a few examples of environmental initiatives at our hotels and resorts.

L'Auberge Del Mar, San Diego, CA

Food and Beverage Department and KITCHEN 1540 prepare and serve only local organic produce, free‐range meats and sustainable seafood.

Invested in environmentally friendly copiers throughout the property, which offer new power and toner saving modes and low temperature fusing to save energy.

In the spa, many of the products are all‐natural and organic. Incorporated all‐natural products in a variety of treatments and are partners with SpaRitual, a company dedicated to eco‐friendly products, that has planted more than 5,000 trees in India.

L'Auberge collects all things recyclable (cans, plastic and glass bottles) to raise money for the Institute for Conservation Research at The San Diego Zoo. This environmental organization helps provide research for the conservation of animals, plants and habitats in more than 35 countries worldwide.

Terranea Resort, Rancho Palos Verdes, CA

Approximately 45 mature trees, some more than 50 years old, were carefully boxed and preserved during construction then replanted throughout the site as a tribute to the history of this location.

To protect and enhance local water quality, a series of environmental best management practices that include wet ponds, bioswales and storm filters were implemented. Bioswales are vegetated channels, essentially created wetlands, which enhance water quality and provide a habitat for many avian species.

Received Audubon International's Green Leaf Certification in 2009 for the property's commitment to water quality, water conservation, waste minimization, resource conservation and energy efficiency.

Environmentally efficient operations save approximately 800,000kWh of electricity and 42,000 gallons of propane per year.

Composting of all organic matter generated in the kitchen, restaurants, and employee cafeteria has led to a landfill diversion rate of 85%. Since November of 2009, SML has generated 31.6 tons of organics, which were sent to Grow Compost of Vermont.

In‐Room Luxuries ‐ Linens are purchased locally from Anichini, a Vermont‐based producer of luxury linens, rather than importing sheets and towels.

The Sea Island Grill and The Lettered Olive Restaurants at Wild Dunes are both partners of the South Carolina Aquarium's Sustainable Seafood Initiative, which promotes the use of environmentally friendly, locally captured seafood.

Eliminated all foam from restaurant, kitchen and bar, replaced with alternatives that are recyclable (paper plates, paper cups) or made with eco‐friendly materials (e.g. corn‐based plastics).

Use man‐powered pool covers in winter, saving on heating and electricity.

Dune restoration: Wild Dunes completed a major dune restoration project on the 18th hole of the Links Course, which restored more than 600 feet of dune with native plantings and dune fencing.

Dim oceanfront resort lighting during sea turtle nesting season and ask guests staying in oceanfront accommodations to do the same.